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Rice Soup Florentine

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Submitted by joanne106

YIELD

5 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML RICE, QUICK COOKING
brown *
¼ 1.3
TEASPOON ML SEA SALT
4 ½ 1.1
CUPS L WATER
½ 118
CUP ML LEEKS
tops, chopped
1 237
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
4 2E+1
TEASPOONS ML GARLIC
minced
5 25
TEASPOONS ML VEGETABLE BOULLION *
½ 2.5
TEASPOON ML BLACK PEPPER
ground
1 15
TABLESPOON ML OLIVE OIL
1 237
CUP ML SPINACH, FROZEN
chopped, thawed

Directions

Cook brown rice with a pinch of salt in 1½ cups of boiling water for 10 minutes.

Remove from heat and set aside.

In a large saucepan, sauté leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes.

Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water.

Heat through and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 42 55% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 53% Vitamin C 10%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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